Homemade Baby Food – Pork, Kale and Root Vegetables

Mr. Google has always been my best friend. Ever since I’ve become a mom, I rely on him even more! I google a lot on matters related to babies. Feeding is one of the areas. Between the age of 4 to 6 months, most babies are ready to get their first taste of solid foods. Some of the signs to look out for – his/her birth weight has doubled, can sit up with support with stable neck and head.. etc

I was pretty excited when I introduced solid to my little one. He was about 6 months. I started off with very small amount of cereals, fruits and vegetables puree for lunch and dinner. Every 7-8 days, I introduced new type of fruit or veg as I think it’s really important for him to know the real taste of a fruit or veg. I usually made a big batch, pour 1 tbsp into regular (sanitised) ice cube trays and cover with a cling film. By doing so, I only have to use the amount I need each time, which I find it really handy.

When he turned about 8 months, I started to mash and finely chop fruits and vegetables. Also, I introduced protein and dairy. As and when he started to have more teeth, I made it slightly chunkier to let him learn to chew.


Making baby food isn’t difficult, though I do run out of ideas of what combo to make from time to time. I usually plan ahead and make sure I have a few ideas for a week or 2. Each time, I make a batch that is enough for 3 – 4 meals. One of my principles is to always make sure it is a balance combo of protein & vegs or protein & carbs or all protein, vegs & carbs. To end the meals, I like to offer fruits or cheese/yogurt, which my little one really enjoys!

The recipe I am going to share today is really simple but a healthy one. Hope you’ll like it!

Homemade Baby Food - Pork, Kale and Root Vegetables



100g kale, trimmed
1 carrot, sliced
1-2 parsnips, cut into cubes (can substitute with 2 apples)
250g butternut squash, cut into cubes
200g lean pork, minced


1. Bring a saucepan of water to a boil. Put the kale and boil for a few minutes until wilted and soft. Strain and set aside to cool.
2. Bring a saucepan of water to a boil, add carrots, parsnips and butternut squash. Cook for 20-25 minutes or until all are tender. Drain the vegs, reserve the cooking water and set aside.
3. In the same saucepan, add the minced pork and stir fry for about 2 minutes. Then add about 150ml of the cooking water and mix. On a medium low flame, boil for about 5 minutes or until cooked. Remove the inpurities that surface, if any.
4. Meanwhile, finely chop the kale and roughly mash the cooked vegetables.
5. Add in the kale, mashed vegetables to the saucepan. Stir and mix well. Add more reserved cooking water to a desirable texture.
6. Divide into desirable portion and freeze if necessary. (Can be kept frozen for maximum 3 months).